Baked Sausage with Vegetables

Name: Baked Sausage with Vegetables
Ingredients: 2 teaspoonsful of salt; 2 cupsful of water

From The junior cook book, 1920

This is ample for 4 people and will make a whole meal, as meat and vegetables are all together.

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4681 mg

Potassium5.7 mg

Calcium17 mg

Iron0 mg

Magnesium4.9 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 5. The excerpt below is the record exactly as published.

BAKED SAUSAGE WITH VEGETABLES when cooked add 2 teaspoonsful of salt by sprinkling over the top of all. Put 2 cupsful of water

Cook this with the app: pantry check, scaling, and the assistant.